September 19, 2007
2007 Food Preservation Resources
Canning High Acid Foods
Using Boiling Water Canners
2-page fact sheet describing process for using Boiling Water Canners, PDF format
http://www.uga.edu/nchfp/publications/uga/uga_using_bw_can.pdf
Preserving Food: Canning Fruit
6-page brochure including equipment, process and table of directions for canning fruits, PDF format
http://www.uga.edu/nchfp/publications/uga/uga_can_fruit.pdf
Preserve It Right: Canning Fruits
9-page brochure including equipment, types of pack, information on altitude and discussion of typical problems, available in PDF format
http://www.extension.iastate.edu/Publications/PM1043.pdf
Tomatoes
Canning Tomatoes
3-page fact sheet on canning tomatoes includes boiling water bath and pressure canning processing times. Available in html format.
The
http://ohioline.osu.edu/hyg-fact/5000/5336.html
Canning and Freezing Tomatoes
This is a 4-page handout in PDF format on canning and freezing tomatoes.
http://www.extension.iastate.edu/Publications/PM638.pdf
Canning Tomatoes and Tomato Products
12-page handout that includes basics of canning tomatoes and processing time charts. Select FDNS-E-43-2 in PDF format.
http://www.fcs.uga.edu/ext/pubs/fdns/FDNS-E-43-02.pdf
Freezing Fruits and Vegetables
Freezing Fruits and Vegetables
8-page brochure describing what happens during freezing, containers for freezing, table for how to prepare fruits and vegetables for freezing, PDF format
http://www.oznet.ksu.edu/foodsafety/Pubs/c648.pdf
Low Acid Canning
Preserving Food: Canning Vegetables
6- pages discusses equipment and process of using a pressure canner with chart on how to prepare vegetables for canning, PDF format.
http://www.uga.edu/nchfp/publications/uga/uga_can_veg.pdf
How to Can Fresh Vegetables
6-pages with instructions for canning several different vegetables, PDF format
http://muextension.missouri.edu/explore/hesguide/foodnut/gh1454.htm
Canning Vegetables
4-pages instructions and chart, PDF format
http://www.ext.colostate.edu/pubs/foodnut/09348.html
Drying Foods
Preparing Safer Jerky
Pub# FDNS-E-43-10, select PDF format, 3 pages
http://www.fcs.uga.edu/ext/pubs/fdns/FDNS-E-43-11.pdf
Drying Fruits and Vegetables (some have Jerky included)
Select PDF format; Pub # FDNS-E-43-10, 12 pages
http://www.fcs.uga.edu/ext/pubs/fdns/FDNS-E-43-10.pdf
Drying Herbs, Seeds and Nuts
Click on "Food Safety, Nutrition, Diet and Health", select #3086, PDF, 2 pages
Jams and Jellies
Making Jams and Jellies
Link to website featuring numerous and variety of jelly, jam, marmalade recipes and topics related to jams and jellies.
http://www.uga.edu/nchfp/how/can7_jam_jelly.html
Jams and Jellies
PDF file that is well-written, attractive and accurate. This is an excellent handout for 4-H'ers and those interested in making jams and jellies with little prior experience. Six pages, Jams and Jellies, FDNS-E-438.
http://www.fcs.uga.edu/ext/pubs/fdns/FDNS-E-43-08.pdf
Jams and Jellies from
16-pages in PDF format, variety of recipes and includes syrups.
http://www.ext.nodak.edu/extpubs/yf/foods/fn590.pdf
Making Fruit Spreads
Five pages in PFD with recipes and information on remaking soft jams and jellies.
http://www.extension.iastate.edu/Publications/PM1366.pdf
Making Jams, Jellies and Fruit Preserves
64-page document on making jams and jellies. An excellent resource that could be printed and sold as a booklet. Can be purchased from WI, $5 per book.
http://learningstore.uwex.edu/Making-Jams-Jellies-and-Fruit-Preserves-P941C60.aspx
Pickled and Fermented Products
Pickled Products
Pickled Products: scroll down list to Pickled Products, an 8-page PDF fact sheet from
http://www.uga.edu/nchfp/publications/uga/uga_pickled_products.pdf
Sauerkraut
Sauerkraut: fact sheet from Penn State University Extension; 2-page PDF fact sheet; with step by step sauerkraut preparation, freezing process, hot, or raw pack information.
http://www.uga.edu/nchfp/publications/penn_state/penn_state_sauerkraut.pdf
Flavored Vinegars
Flavored Vinegars: scroll down to flavored vinegars fact sheet; a 4-page PDF fact sheet from University of Georgia Extension Service includes fruit (raspberry) and herb vinegars, preparing jars and bottles, types of vinegar, and storage.
http://www.uga.edu/nchfp/publications/uga/uga_flavored_vinegars.pdf
Causes and Possible Solutions for Problems with Pickled Foods
Two-page fact sheet form the National Center for Home Food Preservation, includes soft, slippery pickles, bitter taste, shriveled, dark, spotted, faded, and white sediment in jar.
http://www.uga.edu/nchfp/how/can_06/pickleproblems.html
Fact Sheets and Recipes for Specific Foods
Food Preservation recipes, times and methods for canning, freezing, drying foods, pickling, jams and jellies, curing and smoking, and storage are available at the National Center for Home Food Preservation website, sponsored by USDA:
http://www.homefoodpreservation.com
For information on food preservation supplies and ingredients and other extension resources, including website links (site provided by the
http://www.uga.edu/nchfp/links/links_home.html
Prepared by: Barbara Farner, Drusilla Banks, Carol Schlitt, Sarah Todd, Phyllis Herring, and Jananne Finck. Updated 3/22/07-jf.
University of Illinois- U.S.
Posted by Ron Wolford at 2:39 AM |
